Spag bol night just got a whole lot better! Add our vibrant red pesto to give this meal an instant flavour boost, then add a zesty pangrattato to offset the rich and meaty flavours of the pork bolognese sauce. Bellissimo!
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
spaghetti pasta(ContainsGlutenMay be presentEgg, Soy)
panko breadcrumbs(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)
grated Parmesan cheese(ContainsMilk)
garlic & herb seasoning
chicken-style stock powder
red pesto(ContainsMilk, Tree Nuts)
Bring a large saucepan of salted water to the boil. Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Thinly slice the courgette into rounds. Grate the carrot. Roughly chop the baby spinach leaves.
Cook the spaghetti in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then drain the spaghetti and return to the saucepan. Drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring until golden, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a small bowl, then stir through the lemon zest and grated Parmesan cheese. Season to taste and set aside.
Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Cook the courgette until golden, 3-4 minutes. Transfer to a plate, then season with salt and pepper. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork mince, breaking it up with a spoon, until browned, 4-5 minutes.
Reduce the frying pan to a medium-high heat, then add the carrot, tomato paste, garlic & herb seasoning, chicken-style stock powder, a pinch of chilli flakes (if using) and the remaining garlic to the pork. Cook until softened and fragrant, 2-3 minutes. Add the reserved pasta water, then reduce the heat to low and add the courgette, baby spinach, spaghetti, red pesto and a squeeze of lemon juice. Toss to combine and season to taste.
Divide the pork and red pesto spaghetti between bowls. Top with the zesty Parmesan pangrattato. Serve with any remaining lemon wedges.